Instructions
Preheat your oven to 350°F (175°C) to prepare for baking.
In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease and season with salt and pepper to taste.
Peel and thinly slice the potatoes. Arrange a layer of potatoes at the bottom of a greased 9×13-inch baking dish.
Spread the cooked ground beef evenly over the potato layer. In a bowl, whisk together the condensed cream of mushroom soup and milk. Pour this mixture over the beef layer,
spreading it evenly.
Place the casserole in the preheated oven and bake for 1 hour. After 1 hour, remove and sprinkle shredded cheddar cheese on top. Return to the oven for an additional 15 minutes, or
until the cheese is melted and bubbly.
Allow the casserole to rest for 5 minutes before serving. This helps the layers set for easier serving.
Notes
For added flavor, try sprinkling chopped fresh herbs like parsley or chives on top. This casserole pairs well with a simple side salad.
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